Creamy Ranch Protein Pasta (Printer-Friendly Version)
Delicious creamy ranch pasta mixed with protein and fresh vegetables for a hearty, flavorful dish.
# Required Ingredients:
→ Pasta
01 -
227 g dry chickpea pasta or high-protein pasta
→ Vegetables
02 -
150 g raw broccoli, chopped
03 -
150 g red bell pepper, diced
04 -
120 g cucumber, diced
05 -
135 g coleslaw mix
→ Cheese & Nutritional Additives
06 -
30 g nutritional yeast or parmesan cheese
→ Chicken
07 -
2 chicken breasts (approx. 425 g)
08 -
15 ml olive oil
09 -
0.5 g garlic powder
10 -
0.5 g paprika
11 -
0.5 g salt
12 -
0.5 g black pepper
→ Dressing
13 -
180 ml plain Greek yogurt
14 -
45 ml mayonnaise (optional)
15 -
15 ml Dijon mustard
16 -
30 ml lemon juice
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to halt cooking.
02 -
Season chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper. Cook via grilling or baking until internal temperature reaches 74°C. Allow to cool, then chop into bite-sized pieces.
03 -
In a mixing bowl, whisk together Greek yogurt, mayonnaise (if using), Dijon mustard, and lemon juice until smooth and creamy.
04 -
In a large bowl, combine cooked pasta, chopped chicken, broccoli, red bell pepper, cucumber, nutritional yeast or parmesan, and coleslaw mix. Pour dressing over the ingredients and toss gently until evenly coated.
05 -
Adjust seasoning with salt and pepper if needed. Toss in fresh herbs such as dill or parsley for added freshness, then refrigerate for at least 30 minutes before serving.
# Handy Cooking Tips:
01 -
Rinsing pasta after cooking prevents sticking and keeps the salad crisp.
02 -
Chilling the salad before serving allows flavors to meld and intensify.